Culinary Director

Culinary Director

Reporting to the Vice President of Culinary Strategy and Innovation, the Director of Culinary Development serves as the senior culinary leader for Aramark's Salute program our military and defense food service brand operating across U.S. military installations nationwide. This role oversees all culinary programming, standardization, and execution across the Salute portfolio, ensuring alignment with mission requirements, operational excellence, and the evolving expectations of the Service Members and personnel we serve. The Director leads a team of Executive Chefs embedded at installations nationwide, shaping the culinary vision that supports mission readiness, enhances quality of life, and advances the modernization of military dining. This position partners closely with Aramark operations, marketing, procurement, and business development teams to deliver innovative culinary solutions that balance creativity, cost stewardship, and compliance with military and Aramark standards. The Director is also responsible for developing top culinary talent, supporting enterprise growth, strengthening industry partnerships, and championing the future of military food service.

Job Responsibilities

• Culinary Leadership & Team Development
• Lead and develop a nationwide team of Executive Chefs across multiple installations, driving consistent culinary and operational excellence.
• Recruit, mentor, and build a strong culinary talent pipeline, preparing current team members for future leadership roles across the enterprise.
• Empower team members to make decisions that deliver the highest level of service and dining experience to the populations we serve.
• Foster a culture of culinary passion, continuous improvement, and pride in the Salute brand.
• Plan and execute team meetings, coaching sessions, and recognition programs that celebrate performance and build engagement.
• Culinary Programming & Innovation
• Design and implement culinary programs aligned with Salute program objectives, customer preferences, and installation-specific needs.
• Drive consistency in food quality, production, presentation, and service across all dining facility (DFAC) operations.
• Monitor culinary trends and innovations, translating relevant insights into practical improvements across the portfolio.
• Champion authentic, on-trend, and precisely executed culinary standards and techniques throughout all installations.
• Develop unique and diverse program elements including local sourcing partnerships where applicable that elevate the dining experience.
• Training & Operational Standards
• Oversee training standards across the Salute culinary team, including HACCP, knife skills, food code alignment, and menu execution.
• Ensure compliance with the TriService Food Code, Aramark food safety policies, and applicable installation and federal requirements.
• Conduct field audits, operational reviews, and performance assessments to validate readiness, quality, and safety.
• Lead corrective action planning, root-cause analysis, and continuous improvement initiatives across the portfolio.
• Leverage technology to streamline daily culinary operations and enable a consistent, high-quality hospitality experience.
• Financial Performance & Procurement
• Ensure procurement compliance, vendor adherence, SKU standardization, and cost control across the Salute culinary portfolio.
• Reduce non-compliant spend while improving product utilization and operational efficiency.
• Forecast, plan, and execute against budget parameters established for the portfolio.
• Drive margin improvement through focused management of food costs, production efficiency, and resource utilization.
• Growth & Business Development Support
• Support growth and new business opportunities within the Salute program as a culinary subject matter expert.
• Partner with business development teams to provide culinary strategy, program design, and proposal support for new installation pursuits.
• Represent the Salute brand at industry events and forums, building relationships that strengthen Aramark's position in the military food service market.

Qualifications

• Required Minimum 10 years of culinary experience, with 35 years in a multi-site or enterprise culinary management role.
• Culinary background required; formal culinary training or degree preferred.
• Bachelor's degree in Culinary Arts, Hospitality Management, or equivalent professional experience.
• Military experience required active duty, reserve, or direct experience working in a military food service or installation environment.
• Familiarity with DFAC operations, military dining standards, and the TriService Food Code is strongly preferred.
• Demonstrated success leading and developing geographically dispersed culinary teams.
• Strong knowledge of food safety standards, HACCP principles, and federal food service compliance requirements.
• Willingness to travel up to 70% of the time to installations across the U.S.

Preferred

• Experience with Department of Defense (DoD) food service contracts or Government Food Service (GFS) programs.
• Familiarity with military dining modernization efforts and installation-based food service operations.
• Prior experience with Aramark, Sodexo, Compass, or a large managed services food service company.
• Experience supporting new site openings, mobilizations, or contract transitions in a military or institutional food service context.